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Action of ginger essential oil (Zingiber officinale) encapsulated in proteins ultrafine fibers on the antimicrobial control in situ

Silva, Francine Tavares da, Cunha, Kamila Furtado da, Fonseca, Laura Martins, Antunes, Mariana Dias, Halal, Shanise Lisie Mello El, Fiorentini, Ângela Maria, Zavareze, Elessandra da Rosa, Dias, Alvaro Renato Guerra
International journal of biological macromolecules 2018 v.118 pp. 107-115
Escherichia coli O157, Fourier transform infrared spectroscopy, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella Typhimurium, Staphylococcus aureus, Zingiber officinale, antimicrobial properties, bacteria, cheeses, crystal structure, essential oils, food packaging, ginger, microbial contamination, polyethylene glycol, soy protein isolate, thermal properties, zein
The ultrafine fibers were produced using a polymeric blend of soy protein isolate (SPI), polyethylene oxide (PEO), and zein at a ratio of 1:1:1 (v/v/v) by electrospinning. The ginger essential oil (GEO) was encapsulated in the ultrafine fibers and the morphology, Fourier-Transform Infrared Spectroscopy (FTIR) analysis, thermal properties and relative crystallinity were evaluated. The antimicrobial activity of ginger essential oil was evaluated against five bacteria (Listeria monocytogenes, Staphylococcus aureus, Escherichia coli 0157:H7, Salmonella typhimurium, and Pseudomonas aeruginosa). Based on the preliminary tests, the concentration of GEO selected to add in the polymer solution was 12% (v/v; GEO/polymer solution). The fiber produced with 12% (v/v) GEO was used for antimicrobial analysis and in situ application (in fresh Minas cheese) against L. monocytogenes by micro-atmosphere. The ultrafine fibers produced, regardless the concentration of the essential oil, presented homogeneous morphology with cylindrical shape without the presence of beads. The application of the active fibers containing 12% GEO showed high potential to be applied in food packaging to reduce microbial contamination.